Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Servings
4
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Calories
4122 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts
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All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts.
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Ingredients
- 2 eggplant stems removed, halved, large
- salt
- extra virgin olive oil Private Reserve brand
- 1 yellow onion shredded (about 1/2 cup packed shredded yellow onion, medium
- 2 garlic chopped, large clove
- 3/4 lb ground beef you can use ground turkey or lamb as well, lean
- 1 tsp allspice divided, ground
- 1 tsp ground cinnamon divided
- 1/4 cup bulgur soaked in 1/4 cup hot water for 10 minutes then drained (bulgur must be extra fine, extra fine
- 1/2 cup parsley packed chopped fresh
- 1/4 cup pine nuts toasted
- 1 15 oz tomato sauce canned
- 1 cup water
- 1 red onion sliced into rings
Topping suggestions (optional)
- Zhoug pesto see recipe, homemade
- Greek tzatziki see recipe, homemade
- PLAIN yogurt
Instructions
- Preheat oven to 425 degrees F.
- Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.
- Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).
- While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)
- When eggplant is ready, remove from oven and set aside briefly. Lower oven temperature to 375 degrees F.
- In a small bowl, mix the tomato sauce, water, and remainder of cinnamon and allspice.
- Place red onion slices on the bottom of a casserole dish like this one; top with 1/2 the tomato sauce mixture. Arrange the roasted eggplant on top.
- With the back of a spoon, gently push the eggplant flesh down to make room for the meat stuffing mixture. Spoon the meat stuffing mixture to fill the eggplant cavities you created. Top with the remainder of the tomato sauce mixture.
- Cover the casserole dish with foil. Bake in the 375 degrees F heated-oven for 20 to 25 minutes.
- Serve warm topped with your choice of Zhoug, Greek Tzataziki, or plain yogurt. Don't forget some warm pita bread or your choice of crusty bread to sop up the goodness!
Notes
- Recommended for this Recipe our Private Reserve extra virgin olive oil, and our quality all-natural allspice
- SAVE! Try our Ultimate Mediterranean Spice Bundle; or create your own 6-pack or 3-pack of our all-natural or organic spices! VISIT OUR SHOP
Nutrition Information
Show Details
Calories
412.2kcal
(21%)
Carbohydrates
34.1g
(11%)
Protein
23.8g
(48%)
Fat
22.3g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4.3g
(25%)
Monounsaturated Fat
10.5g
(53%)
Trans Fat
0.5g
(25%)
Cholesterol
55.3mg
(18%)
Sodium
610.1mg
(25%)
Potassium
1355.8mg
(29%)
Fiber
12.1g
(48%)
Sugar
14.9g
(30%)
Vitamin A
1184.1IU
(24%)
Vitamin C
27.8mg
(31%)
Calcium
87mg
(9%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4122 kcal
% Daily Value*
| Calories | 412.2kcal | 21% |
| Carbohydrates | 34.1g | 11% |
| Protein | 23.8g | 48% |
| Fat | 22.3g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4.3g | 25% |
| Monounsaturated Fat | 10.5g | 53% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55.3mg | 18% |
| Sodium | 610.1mg | 25% |
| Potassium | 1355.8mg | 29% |
| Fiber | 12.1g | 48% |
| Sugar | 14.9g | 30% |
| Vitamin A | 1184.1IU | 24% |
| Vitamin C | 27.8mg | 31% |
| Calcium | 87mg | 9% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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